Prep 5 mins
Cook 10 mins
A quick and easy dish for lovers of spicy Thai food. The sauce works great on any Asian dish.
- 1⁄4 cup unprocessed natural creamy peanut butter
- 1⁄4 cup soy sauce
- 1⁄2 tablespoon ground ginger
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons hot chili oil (2 for moderate spicyness add (to taste)
- 3 tablespoons honey
- 4 chicken breasts
- 2 cups chopped broccoli
- 3 chopped green onions
- 2 shredded carrots
- 1 (14 ounce) package Thai rice noodles
- Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
- Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
- Noodles: Cook rice noodles in water with salt, according to package instructions.
- Serve chicken/vegetables over noodles with sauce poured generously on top.
Wow was this good! Other than the broccoli (imagine a 50 year old man throwing a fit like a three year old) I stayed true to your recipe. My optional ingredients, due to no broccoli, were mushrooms and 2 cups of slaw mix. This was a hit-instructions spot on and I will be making this the next time we have spring rolls and..........Thanks for posting!
Oh wow, this was the BEST new recipe I've tried in a long time! Like everything I cook, I had to modify the recipe slightly for what I had on hand and for personal tastes. For the chili oil I just substituted a tablespoon of Sriracha. I used a handful of shredded carrots, a handful of shredded cabbage, and a small head of broccoli. Finally, I substituted 5 tablespoons of powdered peanut butter in leiu of the real deal. This is cooking, not baking, so there's freedom to deviate from the original recipe. I'm making it again tonight and adding it to the weekly menu. It's my new favorite dish, for sure!
excellent. my only substitution was adding cream of coconut instead of honey to sweeten it a little. as a dip i keep the sauce thick; when i use it with a noodle dish i thin it out a bit with water. had it last night in a lettuce wrap with grilled chicken.